Benefits to Eating Nose-to-Tail

in Rochester, NY


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At Stonecrop Farm we are proud to offer organic chicken, organic turkey, and pasture raised pork in Rochester, NY.  Whether you’ve purchased individual cuts of meat from us at the Brighton Farmers Market or farm store, or have recently purchased a half pig from us, we hope you’re enjoying the food we produce. We want all our customers to love the quality of the meat they’re eating AND feeling the peace of mind of knowing the animals are happy, organic and humanely raised.   

You might have read about our Organic Pig Shares online or heard us talk about this at market.  

We are seeing that more and more customers are interested in whole animal meat consumption and we want to share more about why we support this trend and why we have designed our business to take orders for our organic half pigs year-round.

What is Nose-to-Tail Eating?

Whole animal consumption is also called eating “Nose-to-tail” and it is the preparation and consumption of the entire animal versus just the choice parts. This means that instead of buying individual cuts of meat periodically through the season, families or individuals are purchasing a half or whole animal and then working with us (the farmers) to get it butchered to their specifications so that they have a bulk supply of pork for the season.  

Most families will store the meat in a chest freezer. The half pig (after packaging) doesn’t take up as much space as you think.... stay tuned for a Stonecrop Farm video series describing this process of ordering, picking up and storing the pork in more detail soon

Why is Whole Animal Consumption important?


1. It’s More Fun

A wise farmer once said that eating only the prime cuts of meat, while convenient, is sort of like having a big beautiful house and only using the first floor.

If you’re only buying your favorite pork cuts like the tenderloin and chops, you’re missing out on all the fun of learning how to use some of the lesser known (and often more nutritious!) cuts. Imagine making a beautiful broth with some pork bones from your half pig, making pate with organ meats or rendering the fat to use in your pie crusts or sautees.   

This is not only more fun and nutritious, it’s more convenient too. When you buy a half pig,  you always have a supply of the highest quality meat to cook up...even when market/farm store are closed!


2. More Sustainable

There’s an increasing consciousness for reducing waste and becoming more sustainable and we know all of our customers care about these issues.

 The Food and Agriculture Organization (FAO) of the United Nations stated that ⅓ of all food produced is wasted.

Every pig we sell at market has the lesser known cuts like hocks, bones and fat. What we can’t sell these at market within a period of time (and we can’t give away or consume ourselves) is unfortunately thrown out.  As more families opt to buy the half pig (instead or in addition to purchasing individual cuts) they are learning to cook these less conventional parts and thus preventing wasted food. This helps our community be less wasteful and more sustainable!

3. It’s a Bargain

Buying high quality pork is an investment, some people would say it’s expensive. But when purchasing half or whole animal and consuming its entirety you are saving money. We estimate that buying a half pigs saves you between $50-100 than what it would cost to buy the individual cuts at market price.

When you delve in and make your own stocks and cooking oils, you’ll see that this is not only simple but it is more affordable option than purchasing at the store.

4. Honoring the Whole Animal

The movement of eating the entire animal was refueled in 2004 by Fergus Henderson who stated in his book The Whole Beast, “If you’re going to kill the animal, it seems only polite to use the whole thing”. By respecting the animal in this fashion we allow the animal to serve its highest purpose to us.

In the case of pork, buying a half pig means that you can enjoy all the popular cuts like tenderloins, shoulder roasts and sausage but also explore some of the lesser none parts like the bones that can be used for stock-making and hocks that can be smoked and be used in soups.  

By consuming the entire pig we are honoring the animal. The animal was raised with great care and processed for our consumption and by eating the nose-to-tail we are ensuring that none of the animal is going to waste.

In today’s society we often only purchase cuts like steaks, breasts, or thighs, but where does the rest of the animal go? We can consume the remaining parts of the animal as well instead of throwing them out. Although this may sound like a new way of eating, consuming the whole animal is a traditional lifestyle and is respectful to the animal as well. It’s only in the last few decades or so that we have been offered the convenience of eating only certain cuts of meats.

At Stonecrop Farm we offer pork in Rochester, NY and fully support nose-to-tail eating. We offer both half and whole pasture-raised pigs giving you the opportunity to be a sustainable consumer while saving money and respecting the whole animal. Your half or whole pig is waiting for you, get your pork in Rochester, NY now.

Crocker, Joseph. “Whole Hog: Five Reasons to Try Nose to Tail Eating.” Rustik, 16 Oct. 2013,

Martin, Jennifer. “Going Whole Hog on ‘Nose-to-Tail’ Eating. Food Insight, 19 Jan. 2016,

Villanueva, Dax. “Why Nose To Tail Is A Way Forward In Sustainable Eating. food24, 6 Jan. 2017,